Maple Glazed Pumpkin Ring

PUMPKIN RING

1 1/2 c All-purpose flour

1 ts Baking soda

1 ts Cinnamon

1/4 ts Ground allspice

1/4 ts Salt

1/2 c Unsalted butter; softened

3/4 c Packed light brown sugar

2 lg Eggs

1 c Solid-pack canned pumpkin

1/3 c Maple syrup

1 ts Pure vanilla extract

---GLAZE

--- 1 c Confectioners' sugar

2 tb Sour cream

1 tb Maple syrup

1 tb Fresh lemon juice

1. Heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift

together flour, baking soda, cinnamon, allspice and salt; set aside. 2. Beat butter and brown sugar with an electric mixer until light. Add

eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted in the

center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper. 4. Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl.

Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely. Chicago Tribune 10/28/93.
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